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Categories:
olive oil butter onion garlic potato white wine chicken stock heavy cream lemon salt chives chicken chops
Viewed: 104 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 small onion, diced
- 1/4 cup roasted garlic paste
- 1 potato, finely diced
- Splash white wine
- 2 cups chicken stock, plus 2 tablespoons, divided
- 1/4 cup heavy cream
- 1 lemon, juiced
- Salt and freshly cracked black pepper
- 1 bunch chives
- 4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher)
Method
- Preheat the grill to high.
- Preheat the oven to 350 degrees F.
- In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.
- Add the onions and cook for 1 to 2 minutes until fragrant.
- Add the roasted garlic paste and potato.
- Mix well.
- Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock.
- Bring to a simmer.
- Cook until potato is tender, about 8 to 10 minutes.
- Once tender, add the cream and lemon juice.
- Season the mixture with salt and pepper, to taste.
- Remove from the heat and allow to cool slightly.
- Once cooled add the mixture to a blender.
- Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock.
- Pulse until pureed and smooth.
- Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil.
- Put the chops on the hot grill and cook for 4 to 5 minutes on each side.
- Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes.
- Remove the pan from the oven and arrange the chops on a serving platter.
- Serve with roasted garlic and chive puree.
